Description

These fudgy vegan peanut butter brownies are rich, gooey, and chocolatey. Made in one bowl with plant-based ingredients, they're naturally sweetened and can easily be made gluten-free for a healthier indulgence.

Ingredients

1/2 cup peanut butter (creamy or natural)

1/2 cup applesauce

1/2 cup pure maple syrup

2 tsp pure vanilla extract

1/4 cup cocoa powder

1/2 tsp baking powder

1/4 tsp salt

1/2 cup spelt flour (or oat flour for gluten-free)

1/3 cup mini chocolate chips (optional)

Additional peanut butter for swirling (optional)

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Instructions

Preheat the oven to 325°F (163°C) and line an 8-inch baking pan with parchment paper or lightly grease it.
In a large mixing bowl, stir together the peanut butter, applesauce, maple syrup, and vanilla until smooth.
Add the cocoa powder, baking powder, and salt. Mix until well combined.
Stir in the flour until just incorporated, then gently fold in the mini chocolate chips if using.
Spread the batter into the prepared pan and smooth the top. Optionally drizzle additional peanut butter on top and swirl with a knife.
Bake for 25 to 30 minutes, until the center is set and a toothpick comes out with moist crumbs.
Let the brownies cool completely in the pan before slicing to help them firm up.

Notes

Swap spelt flour for oat flour to make it gluten-free.

Add extra chocolate chips on top before baking for more richness.

Swirl in almond butter or hazelnut spread for flavor variation.

A pinch of instant coffee powder enhances the chocolate flavor.

Store in an airtight container at room temperature for 3 days or refrigerate for up to a week.

Brownies freeze well; wrap individually and freeze up to 2 months.

Microwave a brownie for 10–15 seconds to reheat.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 140
Sugar: 9g
Sodium: 85mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg